I am a domestic goddess! I made homeade apple butter and canned it this afternoon and it is AMAZING! Those of you who are really, really nice to me MIGHT get a jar at Christmas. I didn’t think I even liked apple butter that much, but this stuff is great!

Okay, so I will admit that I ruined the first batch – but it wasn’t my fault! I followed the recipe when my gut told me not to, and it burned up. This time I followed my instincts and it turned out great. Ahhhh… sweet success…

Edited to Add: the recipe! (if anyone is interested – mainly I want an exact record of how I did this)

aprox 6 lbs apples – the Braeburn apples worked great, but any apple described as “sweet but slightly tart” will work – I’m using Jonathans in my next batch
2 tbsp apple cider
1/2 to 4 cups sugar
1 tbsp cinemon imperials

Day 1:
Put cider in the bottom of a crockpot on high.
Peel, core, and slice all apples, then place them in the crockpot.
Cook on high 4-8 hours stirring occasionally, then turn to low and cook overnight.

Day 2:
Sir occasionally, setting crockpot back to high.
Mid-day, add sugar to taste. (For the Braeburn apples I added 2.33 cups of sugar.)
Cook on low another 2-3 hours, stirring occasionally. While doing this, wash your canning jars in the dishwasher.
Add cinemon imperials, stir till they dissolve.
Put the contents of the crockpot into a blender and blend on highest setting until the mixture is smooth. While doing this, boil the lids for the jars for five minutes.
Spoon the mixture into canning jars to within 1/4 inch of top of jar.
Wipe the mouth of the jar, add a lid that has been boiled and then seal the jar as best you can with the ring.
Bring a big pot of water to a rolling boil, then place all the filled jars of apple butter in the pot and boil for 10 minutes.
Remove jars and let cool overnight – you’ll hear them seal themselves with little “plinks.”

Yield: 6 cups of delicious apple butter!

This entry was posted on Tuesday, October 26th, 2004 at 3:32 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.